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Summer kamado recipes

In summer the kamado works fast over live coals: whole fish, seafood, garden vegetables and fruit that caramelises in minutes. Recipes for June, July and August, built for eating outside without hours by the fire.

23 recipes

Lyulya kebab de cordero sobre la parrilla, con la costra dorada y las brasas encendidas debajo

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Lamb Lyulya Kebab on the Kamado

The question is never how to season it, but why it falls off the skewer. The answer is fat, a hand-chopped grain and real kneading: juicy lamb that holds together over direct fire.

15 min6 servings240 °C

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Brochetas de cuello de cerdo doradas sobre pinchos metálicos, asándose sobre las brasas

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Pork Neck Shashlik on the Kamado, Onion Marinade

The skewer of the Russian-speaking world, cooked as I make it on my Big Green Egg Large: pork neck in 3 cm cubes, a grated onion marinade with not a drop of vinegar, and twenty minutes of steady direct fire.

20 min6 servings220 °C

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Sardinas frescas con sal gruesa y la piel chamuscada, recién asadas al calor de las brasas de un kamado, servidas con gajos de limón y pan rústico.

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Skewered Sardines al Espeto on the Kamado

The icon of the Mediterranean summer at home: fresh sardines with coarse salt, roasted by the side heat of the kamado's embers without touching the grate. Charred skin, juicy flesh, bread and lemon.

12 min4 servings250 °C

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Lomo de atún rojo con costra de sésamo blanco y negro, sellado y cortado en láminas con el centro crudo y rojo, sobre una tabla de madera junto a un kamado cerámico encendido.

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Sesame-Crusted Seared Bluefin Tuna on the Kamado (Tataki)

A bluefin tuna loin rolled in sesame and seared 30-45 seconds per side over a screaming-hot kamado: a toasted crust outside, a raw, juicy core, and a soy, ginger and lime sauce that wakes it all up.

4 min4 servings280 °C

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Caballa entera a la parrilla con la piel dorada y brillante, servida en una fuente

MediumSmoked

Hot-Smoked Whole Mackerel on the Kamado

Whole mackerel, half an hour in brine and forty-five minutes of cherry smoke at 120 °C: taut copper skin, juicy flesh and real smoke. Nothing like cold-smoked salmon, and it is eaten the same day.

45 min4 servings120 °C

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Galette rústica de nectarina y frambuesa recién horneada, con la masa quebrada dorada y la fruta caramelizada, sobre una piedra junto a un kamado de cerámica.

MediumIndirect

Nectarine and raspberry galette on the kamado

A rustic summer tart: flaky shortcrust, wedges of ripe nectarine and raspberries bursting into syrup, baked indirect over a stone until the free-form edges turn deep gold.

40 min8 servings190 °C

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Triángulos de sandía con marcas de parrilla, feta desmenuzado, hojas de menta e hilos de reducción de balsámico sobre una tabla de roble junto a un kamado encendido.

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Grilled Watermelon with Feta, Mint and Balsamic Reduction

Watermelon wedges seared over live coals: the sugars caramelize at the edges while the centre stays cool and juicy. Salty feta, fresh mint and a thread of balsamic make a sweet-savoury summer dessert-salad.

10 min6 servings250 °C

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Mazorcas de maíz asadas a la brasa estilo elote, untadas con mayonesa-lima, queso cotija desmenuzado, chile en polvo y cilantro, sobre la rejilla de un kamado.

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Grilled Corn Mexican Elote Style on the Kamado

Cobs charred over direct fire, slathered with lime mayo, cotija cheese, chili and cilantro. Got leftovers? Strip the kernels and turn them into cups of esquites.

15 min4 servings230 °C

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Dorada entera a la brasa con un limón asado y granos de pimienta sobre una tabla de madera oscura

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Butterflied sea bream on the kamado, with garlic, chilli and lemon refrito

Sea bream butterflied open over direct coals, skin down first, finished with a hot garlic, chilli and lemon refrito. Mediterranean fish off Torrevieja, ready in 18 minutes. Serves 2.

18 min2 servings220 °C

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Coca dorada recién horneada con tomates cherry y hierbas frescas sobre papel kraft y romero

MediumIndirect

Valencian coca de recapte on the kamado, escalivada and sardine

A thin oil-dough savoury coca topped with red-pepper and aubergine escalivada and salted sardine strips. Indirect at 250°C on stone, crisp base. No cheese, the Levante way. Serves 6.

25 min6 servings250 °C

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Rodajas de piña a la parrilla caramelizadas en un plato blanco

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Rum-glazed grilled pineapple on the kamado

Thick pineapple rings with a rum and brown-sugar glaze, grilled direct at 220°C until the edges caramelise. About thirteen to fourteen minutes on the grill to the best barbecue dessert you'll taste all summer.

14 min6 servings220 °C

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Clafoutis de cerezas dorado recién horneado

MediumIndirect

Cherry clafoutis in a cast-iron skillet on the kamado

Dark cherries suspended in a custard halfway between flan and sponge, baked in a cast-iron skillet at 180°C indirect. The French summer dessert the kamado nails.

35 min6 servings180 °C

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Sepia a la plancha con marcas de parrilla, limón y brotes

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Griddled cuttlefish on the kamado with black garlic alioli

Fresh cuttlefish butterflied open, seared on a 260°C cast-iron griddle until golden, finished with garlic, parsley and a dark black-garlic alioli. Eight minutes of cooking, zero mystery.

8 min4 servings260 °C

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Gambones rojos enteros asándose sobre la parrilla, con brillo de aceite y tonos rojos intensos

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Red prawns over live fire on the kamado in 6 minutes

Red prawns over a screaming cast-iron plancha with sliced garlic, dried chilli and a generous pour of olive oil: 6 minutes of cooking, crisp shell and juicy flesh. The starter that opens any summer lunch on the terrace.

6 min4 servings280 °C

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Galette rústica de albaricoques caramelizados con miel, recién horneada sobre tabla de madera, junto a albaricoques frescos.

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Kamado-Grilled Apricots with Honey and Rosemary

Peak-summer apricots, halved and seared over live fire until caramelised, glazed with warm rosemary honey and served with mascarpone or vanilla ice cream. The easiest stone-fruit dessert off the kamado.

10 min4 servings230 °C

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Pimientos de Padrón brillantes de aceite y con la piel ampollada, recién salteados en una sartén de hierro sobre un kamado, espolvoreados con sal en escamas.

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Blistered Padrón Peppers on the Kamado

Summer's quickest starter: Padrón peppers tossed over fierce heat in a cast-iron skillet on the kamado, finished with good olive oil and flaky salt. Eight minutes, and some are hot, some are not.

8 min4 servings260 °C

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Higos con queso, miel y nueces sobre tabla de madera

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Kamado-roasted figs with goat cheese and honey

Figs scored into a cross, stuffed with melting goat cheese, glazed with honey and rosemary. Seven minutes over direct heat and you have the kamado's late-summer dessert.

7 min4 servings200 °C

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Cobbler de frutos rojos y melocotón con costra crujiente

MediumIndirect

Mixed-berry cobbler in a dutch oven on the kamado, golden crust

Strawberries, raspberries and blueberries bubbling in a cast-iron dutch oven under a buttery golden crust with a hint of orange. Indirect at 190°C: the Sunday barbecue dessert.

40 min8 servings190 °C

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Escalivada de pimientos rojos y berenjenas asados al kamado, pelados y brillantes de aceite de oliva, con hierbas frescas por encima.

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Kamado escalivada with smoked peppers and aubergine

Red pepper, aubergine and onion roasted whole over live coals until the skin chars black, then peeled and dressed with nothing but extra-virgin olive oil and flaky salt.

45 min4 servings230 °C

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Mitades de melocotón a la parrilla con helado de vainilla y menta

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Grilled peaches with honey and vanilla ice cream on the kamado

Peach halves with golden grill marks, a thread of honey, thyme and a quenelle of vanilla ice cream. Eight minutes over direct heat and you have the kamado's summer dessert.

8 min4 servings210 °C

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Flattened tabaka poussin with golden grilled skin, tomato sauce, pickled onion and flatbread on a white plate

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Chicken tabaka on the kamado: poussin pressed in cast iron, crisp skin

The Georgian poussin that is split down the breast and pressed under a second cast-iron pan, as I cook it on my Big Green Egg Large: direct fire, the whole skin against the metal and garlic with adjika to finish.

50 min2 servings220 °C

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A bowl of creamy baba ganoush with pomegranate seeds and oil, beside wedges of pitta

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Charcoal-Roasted Baba Ganoush on the Kamado, with Tahini and Pita

Whole aubergines on the coals until the skin chars: the flesh turns creamy and smoky, and with tahini, lemon, garlic and cumin it becomes the baba ganoush you scoop up with pita.

45 min6 servings260 °C

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Verduras de temporada asadas sobre llama abierta, con marcas de parrilla

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Costa Blanca grilled seasonal vegetables on the kamado

Eggplant, zucchini, Levante red pepper, red onion and whole skin-on garlic, grilled direct at 220°C and finished with warm sherry vinaigrette. A vegetarian plate that stands on its own, not a side.

35 min6 servings220 °C

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And all year roundPizzas, breads, grilled cuts and classics that don't depend on the season: 54 recipes that work in any month.See the all-year recipes